Vegan Buttermilk Biscuits
I know it is late in the season for biscuits, but if you get up SUPER early on a Sunday, you can make these before it gets too hot. Add some yummy jam, maple syrup, gravy or whatever you are in the mood for!
2 cups all-purpose flour
1 tbs baking powder
1 tsp salt (kosher preferred)
½ tsp baking soda
2 tbs Earth Balance margarine
3 tbs of vegan vegetable shortening
1 cup curdled soy milk (add 1 tbs of apple cider vinegar to a cup of plain soy milk, mix and let sit for at least 15 minutes.)
Preheat oven to 400˚F. Line a baking sheet with parchment or use your favorite non-stick cookie sheet. Mix the vinegar and milk, set aside. In a food processor (or cut with hands) add the earth balance and shortening. In a separate bowl, mix the dry ingredients. Add the dry ingredients and pulse until well incorporated. Add the soy and pulse until a ball forms. Remove the ball and place in the refrigerator (about 10 mins)
With a wood cutting board, spread flour. Roll out the dough until it’s an even ½ inch in thick- cut with a round cutter (I use the top of a cup).
Place the biscuits on the sheet, bake for 10-12 minutes at 400˚F. about 9 minutes in, wash a bit of earth balance across the tops, continue baking.